Applications of Biosensors for Meat Quality Evaluations

The aim of this study was to apply biosensors in the assessment of meat quality. The research was carried out on 20 samples of the <i>Longissimus</i> muscle obtained from pork of Polish Landrace and Polish Large White hybrids of fattening pigs. In the samples, 48 h after slaughter pH val...

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Autores principales:	Barbara Sionek, Wiesław Przybylski, Anita Bańska, Tomasz Florowski
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	pork meat quality biosensors triglycerides glucose lactate Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/0380ec08bfc14a47b0bdfaba13b44b54
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id	oai:doaj.org-article:0380ec08bfc14a47b0bdfaba13b44b54
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spelling	oai:doaj.org-article:0380ec08bfc14a47b0bdfaba13b44b542021-11-25T18:56:22ZApplications of Biosensors for Meat Quality Evaluations10.3390/s212274301424-8220https://doaj.org/article/0380ec08bfc14a47b0bdfaba13b44b542021-11-01T00:00:00Zhttps://www.mdpi.com/1424-8220/21/22/7430https://doaj.org/toc/1424-8220The aim of this study was to apply biosensors in the assessment of meat quality. The research was carried out on 20 samples of the <i>Longissimus</i> muscle obtained from pork of Polish Landrace and Polish Large White hybrids of fattening pigs. In the samples, 48 h after slaughter pH values, color parameters in the CIE system (L* a* b), the volume of natural drip loss and intramuscular fat content were measured. The commercially available biosensor Accutrend Plus was used to measure glucose, triglycerides and lactic acid in meat juice. Significant (<i>p</i> ≤ 0.05) relationships between glucose, triglycerides, lactic acid levels and pork quality characteristics, i.e., pH (r = −0.62; r = −0.78; r = −0.68 respectively), natural drip loss and (r = 0.57; r = 0.58; r = 0.49), color parameters as L, a* and b* (r = from 0.47 to 0.79) were demonstrated. The study showed a negative correlation between the intramuscular fat content and acidification of muscle tissue (r = −0.49), and a positive one with the brightness of color (r = 0.46). The results of the canonical analysis show that the measurement of all three metabolites in muscle juice allows the evaluation of the technological quality of meat with an accuracy of 86.54% (Rc = 0.93, <i>p</i> < 0.01).Barbara SionekWiesław PrzybylskiAnita BańskaTomasz FlorowskiMDPI AGarticleporkmeat qualitybiosensorstriglyceridesglucoselactateChemical technologyTP1-1185ENSensors, Vol 21, Iss 7430, p 7430 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	pork meat quality biosensors triglycerides glucose lactate Chemical technology TP1-1185
spellingShingle	pork meat quality biosensors triglycerides glucose lactate Chemical technology TP1-1185 Barbara Sionek Wiesław Przybylski Anita Bańska Tomasz Florowski Applications of Biosensors for Meat Quality Evaluations
description	The aim of this study was to apply biosensors in the assessment of meat quality. The research was carried out on 20 samples of the <i>Longissimus</i> muscle obtained from pork of Polish Landrace and Polish Large White hybrids of fattening pigs. In the samples, 48 h after slaughter pH values, color parameters in the CIE system (L* a* b), the volume of natural drip loss and intramuscular fat content were measured. The commercially available biosensor Accutrend Plus was used to measure glucose, triglycerides and lactic acid in meat juice. Significant (<i>p</i> ≤ 0.05) relationships between glucose, triglycerides, lactic acid levels and pork quality characteristics, i.e., pH (r = −0.62; r = −0.78; r = −0.68 respectively), natural drip loss and (r = 0.57; r = 0.58; r = 0.49), color parameters as L, a* and b* (r = from 0.47 to 0.79) were demonstrated. The study showed a negative correlation between the intramuscular fat content and acidification of muscle tissue (r = −0.49), and a positive one with the brightness of color (r = 0.46). The results of the canonical analysis show that the measurement of all three metabolites in muscle juice allows the evaluation of the technological quality of meat with an accuracy of 86.54% (Rc = 0.93, <i>p</i> < 0.01).
format	article
author	Barbara Sionek Wiesław Przybylski Anita Bańska Tomasz Florowski
author_facet	Barbara Sionek Wiesław Przybylski Anita Bańska Tomasz Florowski
author_sort	Barbara Sionek
title	Applications of Biosensors for Meat Quality Evaluations
title_short	Applications of Biosensors for Meat Quality Evaluations
title_full	Applications of Biosensors for Meat Quality Evaluations
title_fullStr	Applications of Biosensors for Meat Quality Evaluations
title_full_unstemmed	Applications of Biosensors for Meat Quality Evaluations
title_sort	applications of biosensors for meat quality evaluations
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/0380ec08bfc14a47b0bdfaba13b44b54
work_keys_str_mv	AT barbarasionek applicationsofbiosensorsformeatqualityevaluations AT wiesławprzybylski applicationsofbiosensorsformeatqualityevaluations AT anitabanska applicationsofbiosensorsformeatqualityevaluations AT tomaszflorowski applicationsofbiosensorsformeatqualityevaluations
_version_	1718410504071806976

Applications of Biosensors for Meat Quality Evaluations

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